Everything Antipasto Salad Recipes

ANTIPASTO SALAD RECIPE

Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ANTIPASTO SALAD

Antipasto Salad image

Antipasto Salad is filled with salami, pepperoni, olives, provolone, tomatoes, red onion, and pepperoncinis. This Italian salad is filling and delicious! It's such a hearty salad it could be a main course.

Provided by Christy Denney

Categories All Recipes Salad

Number Of Ingredients 10

Ingredients

8 cups chopped romaine lettuce
3/4 cup grape or cherry tomatoes, halved
6 ounces provolone cheese, diced
4 ounces marinated artichokes, drained and chopped
1/2 cup olives ((about 3 ounces))
2 ounces hard salami, diced
2 ounces pepperoni, quartered
1/4 cup sliced pepperoncinis
1/4 cup sliced red onion
1/4 cup shredded Parmesan cheese ((more to taste))

Steps:

In a large shallow salad bowl, add the romaine and layer all of the rest of the ingredients. Toss together with your favorite Italian dressing and enjoy.

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTO SALAD II

Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

ANTIPASTO SALAD

Antipasto Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha
1/2 teaspoon dried Italian seasoning
1/2 small shallot, minced
Kosher salt
3 tablespoons olive oil
4 radishes, thinly sliced
2 celery ribs, thinly sliced
1 romaine heart, cut into 1/2-inch-wide strips
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
1/4 pound provolone, cut into 1/4-inch cubes
1/4 pound Genoa salami, cut into 1/4-inch cubes
1 cup cherry tomatoes, halved
3 tablespoons pickled pepperoncini, sliced
3 tablespoons pickled cherry peppers, sliced

Steps:

For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

ANTIPASTO SALAD

Antipasto Salad image

I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. -Brenda Novak, New Holland, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 cups uncooked tricolor spiral pasta
4 ounces provolone cheese, cubed
4 ounces sliced pepperoni, quartered
4 ounces hard salami, cubed
1 medium green pepper, diced
2 celery ribs, chopped
1 small onion, chopped
1/2 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Nutrition Facts : Calories 303 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

ANTIPASTO APPETIZER SALAD

Antipasto Appetizer Salad image

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. -Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn

Steps:

In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 651mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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